Slow cooker beef, red wine and mushroom casserole

Slow cooker beef, red wine and mushroom casserole

This full-bodied and versatile casserole will have them coming back for more. Serve it with a wide pasta such as pappardelle, mashed potato and green beans or over creamy polenta. You can even use the leftovers to make a pie.

Place the flour in a bowl, season with salt and freshly ground black pepper and toss to combine. Add the steak and toss to coat completely.

Heat the oil in a medium frying pan over medium-high heat. Brown the meat quickly in batches, cooking for 2-3 minutes and tossing frequently, transferring it to the slow cooker bowl when it has browned.

Using the same frying pan, cook the onion and garlic for 2 minutes. Add the tomato paste, stock powder and wine and cook for a further 2 minutes. Transfer the mixture to the slow cooker bowl, add the oregano and tomato and stir to combine.

Cover with the slow cooker lid and cook for 6-8 hours on low or 3-4 hours on high.

When 20 minutes of cooking time remain, stir through the mushrooms.

Serve with a wide pasta such as pappardelle, mashed potato and green beans or over creamy polenta.

notes

Browning the meat is important for depth of flavour and to seal in the juices. Brown it in small batches so that the meat doesn't stew instead.

Add dried or fresh herbs of your choice to make this casserole even tastier.

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